Ingredients:

1 lb raw shrimp (peeled and deveined)

1/4 cup fresh lime juice (about 4-5 limes)

1/2 cucumber, thinly sliced

1/4 red onion, thinly sliced

1/4 cup fresh cilantro, chopped

1-2 serrano or jalapeño peppers (optional, for extra heat)

Salt to taste

For the Red Sauce:

3 dried guajillo chiles, stems and seeds removed

1 dried chile de árbol (for extra spice, optional)

2 garlic cloves

1/4 cup fresh lime juice

Salt to taste

Directions:

Prepare the Shrimp:
Slice the shrimp in half lengthwise and place them in a bowl. Add the 1/4 cup of fresh lime juice to the shrimp, stirring to coat them evenly. Cover and refrigerate for 10-15 minutes, or until the shrimp turn pink and opaque (the lime juice will “cook” the shrimp).

Make the Red Sauce:
In a small saucepan, bring water to a boil. Add the dried guajillo and chile de árbol chiles, and cook for about 5 minutes until softened. Drain the chiles and transfer them to a blender. Add the garlic cloves, fresh lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as needed.

Assemble the Aguachile:
Drain any excess lime juice from the shrimp. In a large bowl, combine the shrimp, cucumber, red onion, and chopped cilantro. Pour the red chile sauce over the shrimp mixture and stir to coat everything evenly.

Marinate and Chill:
Let the Aguachile Rojo marinate in the fridge for 10-15 minutes to allow the flavors to meld together. You can adjust the seasoning with more lime juice or salt to your taste.

Serve:
Serve the Aguachile Rojo cold with tostadas or tortilla chips, and garnish with extra cilantro, avocado slices, or lime wedges for a zesty finish.

Enjoy this fresh, spicy, and vibrant Aguachile Rojo — perfect for a refreshing meal or appetizer! 😋🍤